My mum had a craving for cherry muffins at the weekend but I didn't have any ingredients at home other than leftovers from the rainbow cake and a bit of almond so a compromise had to be made and that compromise was Cherry Bakewell Cupcakes. They are made in much the same way as cupcakes but with a bit of almond added to the mix.
The Cake100g caster sugar
100g self-raising flour
80g crushed almond2 tsp almond extract
20 dried cherries
Cream the butter and sugar and add the almond extract. Gradually beat in the eggs and then gently fold in the flour and the crushed almonds. Spoon the mixture into large muffin cases until two thirds full. Cut the cherries into quarters and sprinkle about eight quarters on to the top of the mixture. Cook on a medium heat for 25-30 minutes. The cupcakes should go a nice golden brown colour, slightly darker than a plain cupcake.
50g icing sugar
2 tsp lemon juice
handful of flaked almonds
Wait for the cakes to cool. Mix the icing sugar and lemon juice until thickened but still liquid enough to pour over the cakes. Finally sprinkle on the almonds.